Monday, 18 November 2013

It is easy to make homemade chickpea pasta because it is exactly the same as making normal homemade pasta but you are just changing the type of flour you are using.

Chickpea flour is gritty to the touch but don't let that put you off. Once you cook it the taste and texture if you can roll it out thin enough is the same as normal pasta. It all takes a little practice but the results always taste good.

Just substitute wheat pasta with chickpea pasta and no-one will ever suspect the difference.

Chickpeas are also know as garbanzo beans and the flour is either known as chickpea flour or besan.

Homemade Chickpea Pasta Recipe

Method
Place all ingredients in a medium sized bowl and mix together using your fingers until a dough forms.

Turn out onto a lightly floured surface and knead for 1-2 minutes until the dough is neither too sticky or too dry. Don't stress too much about this step as the pasta will still work but it best to try and get it to the right consistency. It's all trial and error.

To make the pasta, divide the dough into two equal portions. Take a portion, dust with flour so the pasta doesn't stick to the rollers and roll through the widest setting on the pasta machine.

Dust the sheet again and pass through the pasta machine reducing the width between the rollers by one. Repeat the process by adjusting the roller width. I managed to get it to six but it is very delicate at this stage. It you can only get it to five that is fine too.

If you don’t have a pasta machine just use a rolling pin and roll out thinly as possible until about 2mm or .08 inches

Then put the pasta through the rollers for fettucine and place cut pieces on a pasta tree until ready to cook.

Then to cook simply place a large pot of salted water over a high heat and bring to the boil. Cook the homemade pasta for one to two minutes by this time the pasta should be al dente and ready to serve.